Multi-purpose and ready in minutes, olive tapenade is a cocktail party must-have!
This bright and briny recipe is so easy to make with a handful of green and black olives, capers, sundried tomatoes, some oil, and seasonings.
Olive tapenade is a flavorful spread that will liven up any charcuterie board or appetizer table.
Olive Tapenade is Perfect for Parties Because…
- Originally from France, this bright blend of olives, capers, and other Mediterranean flavors, is used as a condiment or spread.
- Olive tapenade is low-calorie and low-carb with endless ways to customize it!
- Whip up this uber-easy and versatile recipe to serve along with homemade crostini , bruschetta, as a topping on a Greek pizza, or even whisked into your favorite pasta recipe .
Ingredients & Variations
Olives: Green, black, or Kalamata olives can be used. Be sure they are properly drained and (definitely!) pitted! Castelvetrano, Kalamata, Nicoise, Nyon, or any combination of black and green olives works.
Capers: Look for them in the pickle section, capers are a necessary flavor component that adds a bright pop of flavor against the salty olives.
Sundried Tomatoes: These colorfully tangy tomatoes are packed in oil and found in the condiment or pickle aisle. Drain them and pat them dry before adding in Step 2.
Oil and Lemon: Add the fat-to-acid balance to tapenade with your favorite oil and a splash of lemon juice. If squeezing from fresh, add a little lemon zest to the mix!
Delicious Variations
- Aside from garlic and parsley, try adding drained artichoke hearts, roasted bell peppers, toasted pine nuts, or chopped basil in Step 2.
- Swirl in some homemade hummus for a flavorful spread on burgers or wraps.
- Make a creamy dip by adding olive tapenade to whipped feta dip, or homemade tzatziki.
How to Make Olive Tapenade
Multi-purpose and ready in minutes, olive tapenade is a Mediterranean style must-have!
- Rinse and drain olives.
- Pulse all ingredients (recipe below) in a food processor until desired consistency is reached
- Garnish with parsley and serve immediately or refrigerate until ready to use.
Best Tips & Tricks
Keep olive tapenade in a covered container for up to two weeks in the refrigerator. Stir before using.
Feel free to experiment with any variety of olives, but choose a good balance so the flavors balance well.
More Tasty Appetizers!
Did you make this Olive Tapenade recipe? Leave a comment and rating below!
Olive Tapenade
Equipment
Ingredients
- 1 cup green olives pitted
- 1 cup black olives pitted
- 1 Tablespoon capers
- ¼ cup sundried tomatoes
- ¼ cup parsley plus more for garnish if desired
- 2 cloves garlic peeled
- ¼ cup olive oil extra virgin preferred
- ½ lemon juiced
Instructions
- Drain olives and rinse with water. Drain well.
- In a food processor, add green olives, black olives, capers, sundried tomatoes, parsley, garlic, olive oil and lemon juice.
- Process until all ingredients are fine or it reaches desired texture.
- Place tapenade in a serving bowl and garnish with parsley if desired.
- Serve with crostini.
Notes
- Refrigerate olive tapenade in a covered container for up to two weeks.
- Experiment with any variety of olives, choosing a balance of flavors.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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